Ingredients
For 6 portions
For the potato basket
3ea
Waxy potatoes, finely shredded
g
Sunflower oil, to deep fry
For the sauce
250g
QimiQ Cream Base
100g
Sweet pepper(s), roughly chopped
70g
Onion(s), chopped
g
Sunflower oil, to fry
10g
Tomato paste
1tsp
Paprika powder
250ml
Clear vegetable stock
50ml
Pickle vinegar
1pinch(es)
Salt and pepper
1twig(s)
Oregano
10g
Garlic, finely sliced
For the beef
600g
Beef fillet, roughly chopped
1pinch(es)
Salt and pepper
Preparation
- For the potato basket, chop the raw potatoes julienne. Line a small sieve with the potato strips and cover with a second, smaller sieve, to keep in place. Deep fry in a fritteuse.
- For the sauce, fry the pepper and onion in oil. Add the tomato and paprika powder and stir well. Douse with the vegetable stock.
- Add the gherkin water and seasoning and bring to the boil.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Blend smooth.
- Season the beef with salt and pepper. Flash fry and serve with the sauce in the potato baskets.
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